Bourbon Maple Brined Turkey Breast Recipe

Turkey breast is a lean, tender, and versatile cut that often steals the show during special meals. Unlike the whole bird, it cooks relatively quickly, allowing for juicy, flavorful meat without the worry of drying it out. Brining is a fantastic way to lock in moisture and infuse the turkey with flavor, especially when paired with a sweet-and-spicy combination like bourbon, maple, and mustard. This recipe from Chef Ted’s kitchen brings together rich, comforting flavors that enhance the natural tenderness of turkey breast, making it perfect for a cozy dinner or holiday centerpiece.

Recipe from Chef Ted's kitchen

• ½ cup bourbon

• ½ cup whole grain mustard

• 4 cups water

• ½ cup maple syrup

• ¼ cup salt

• 2 stalks of rosemary

• 1 orange, sliced

• Olive oil (for searing)

• The turkey: Plan on purchasing 1-1/4 lbs of bone-in turkey breast for each person you're feeding. Sizes of turkey breast can vary widely at the grocery store, so purchase by the weight needed, not by the number of turkey breasts. You may have to purchase two turkey breasts if only smaller ones are available at your market. Don't be discouraged by that. Cooking turkey breast is easier than a whole bird, and it's worth trying this method!

Method:

• Prepare the brine: In a large bowl, whisk together bourbon, mustard, water, maple syrup, salt, and thyme until well combined.

• Brine the turkey: Place the turkey breasts in the brine, ensuring all the meat is fully submerged. Cover and refrigerate for 12–24 hours. Alternatively, you can use a large plastic bag for each breast, fully submerging the meat in brine.

• Pat dry: Remove the turkey breasts from the brine and pat them completely dry with paper towels.

• Sear the turkey: In a pan large enough to hold the breasts (two pans are fine if needed), add enough olive oil to coat the bottom. Heat over medium to medium-high heat until the oil is just beginning to smoke. Place the turkey breasts skin-side down and sear for 5 minutes. Placing your turkey breasts skin-side down first will result in a better and more elegant sear on that presentation side. Reduce the heat to medium-low and cook until the skin is golden brown. Flip the breasts and cook the other side for about 10 minutes on medium-low heat.

• Roast to perfection: Transfer the seared turkey breasts to a roasting pan (with the skin side up). Top with rosemary sprigs and add a couple sliced oranges for nice presentation. Roast in the oven until a meat thermometer inserted into the thickest part reads 160°F (about 15 minutes per pound).

• Rest and serve: Remove from the oven and let the turkey rest for at least 15 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.

This bourbon-maple brined turkey breast pairs beautifully with roasted vegetables, mashed potatoes, or a crisp autumn salad. The brine imparts a subtle sweetness, a hint of sage, and a warm bourbon note that elevates every bite. And of course, it's a perfect way to bring a little flair to the Thanksgiving dinner table.

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